This cheesy taco rice recipe is a satisfying one-pot meal: seasoned ground beef cooked with rice, tomatoes and black beans, finished with a blanket of melted Mexican cheese. Ready in about 30–40 minutes, it’s an ideal choice for busy weeknights and makes great leftovers for meal prep.
This recipe is all about simplicity: one pot, easy cleanup, and minimal ingredients. Everything simmers together so the rice absorbs the bold taco flavors instead of acting as a plain base. It’s a low-effort way to get maximum taste.
Easy Taco Rice
This isn’t just taco meat spooned over rice — the rice cooks in the seasoned beef so every bite is flavorful. When the cheese melts into the rice it becomes irresistibly creamy. Serve with hot sauce, sour cream, chopped green onions, or your favorite salsa and tortilla chips.
Why This Is the Best Taco Rice Recipe
- One pot for maximum flavor: Cooking the rice directly with the seasoned beef lets it soak up the spices and juices.
- Tomato paste adds depth: Browning tomato paste with the meat and spices boosts savory flavor and richness.
- Fluffy rice, not mushy: Toasting the rice briefly before adding broth helps keep the texture light and separate.
Key Ingredients and Substitutions
(See the recipe card below for full quantities.)
- Mexican cheese blend: A mix of cheddar, Monterey Jack, or Colby Jack gives a great melty finish.
- Ground beef (80/20): Use 80/20 for juiciness, or swap for lean ground beef, turkey or chicken if preferred.
- Beef broth: Adds savory richness; chicken broth or vegetable broth will also work.
- Long-grain white rice: Jasmine or basmati yield a fluffy texture.
- Diced tomatoes: Canned or fresh (cooked down) add moisture and acidity.
- Black beans: Optional for more texture and heartiness — drain them before adding.
Shortcut: If you have cooked rice, skip the broth step and stir the rice into the seasoned meat, then top with cheese to melt.
How To Make Taco Rice with Ground Beef
Step 1: Cook the beef and aromatics. Heat a drizzle of olive oil in a large skillet or Dutch oven over medium. Cook ground beef with diced onion and bell pepper until the beef is no longer pink and vegetables are softened. Add garlic, taco seasoning, salt, pepper and tomato paste; cook 3–4 minutes until fragrant. Drain excess grease if needed.
Step 2: Toast the rice and simmer. Stir in uncooked rice and cook 2–3 minutes to lightly toast. Add diced tomatoes, drained black beans and beef broth. Bring to a boil, cover, reduce heat to low and simmer 15–20 minutes until rice is tender and liquid is absorbed.
Step 3: Melt the cheese. Uncover and give the rice a quick stir. Sprinkle the shredded Mexican cheese blend over the top, cover and let it melt for 2–3 minutes. Finish with a drizzle of hot sauce if you like.
Serving Suggestions
This one-pot taco rice is a complete meal, but it’s delicious when topped with chopped green onions, cilantro, sour cream, diced red onion, lime wedges, black olives or pico de gallo. Store leftovers in an airtight container and reheat gently.
FAQs
Taco rice is generally ground beef cooked with rice, tomatoes and seasonings, then topped with cheese and fresh toppings like lettuce, salsa or sour cream.
Yes. Skip the broth step and stir cooked rice into the seasoned beef mixture, then top with cheese to melt.
Long-grain rice such as jasmine or basmati holds up well and stays fluffy.
Absolutely. It reheats well and is convenient for meal prep.
Toast the rice briefly before adding the liquid and avoid overcooking — this helps maintain a light, separate texture.
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Taco Rice with Ground Beef
By Britney
Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 6
Equipment
- Large skillet or Dutch oven
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (80/20)
- 1 yellow onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp tomato paste
- 1 cup long-grain white rice
- 1 can black beans, drained
- 14.5 oz canned diced tomatoes
- 2 cups beef broth (or chicken broth)
- 1 1/2 cups shredded Mexican cheese blend
- Hot sauce (optional)
Instructions
- Heat olive oil in a large skillet over medium. Cook ground beef with diced onion and bell pepper until beef is browned and vegetables have softened, about 10–13 minutes.
- Add garlic, taco seasoning, salt, pepper and tomato paste. Cook 3–4 minutes, stirring often, until fragrant. Drain excess grease if needed.
- Stir in uncooked rice and toast for 2–3 minutes. Add diced tomatoes, drained black beans and beef broth. Bring to a boil, then cover and reduce heat to low. Simmer 15–20 minutes until rice is tender and liquid is absorbed.
- Uncover, stir, then sprinkle shredded cheese over the rice. Cover and let sit 2–3 minutes to melt. Serve with optional hot sauce and desired toppings.
Nutrition (approx.)
Calories: 541 kcal per serving. Nutrition values are estimates.